Truffle Thrills are a new and exciting product we’re offering in our tasting room. These little goodies come in six different flavors and they’re all delicious. Deep truffle flavor mixed with other ingredients like tomatoes or artichokes will amp up any meal. Trust us, these are truly worth trying! 1 tbsp. olive oil ½ small

There’s nothing like macaroni and cheese. And though I tend to like the more simple version, this dressed up recipe is so phenomenal I had to share it. And the stovetop method is so easy. The pairing is superb with the toasty yet fruity 2006 Reserve Chardonnay. • 1 lb. crab meat, cooked • ¾

Raclette is a traditional Swiss dish that’s been adored for ages. The cheese, made of semi-hard cow’s milk, melts slowly and is scraped onto potatoes, rustic bread, or charcuterie. You need a grill or open fire for the best flavor, but I’ve used the oven, too, and it definitely works in a pinch. This is

Risotto is one of the most amazing foods- once you learn the basic risotto recipe, you can add any ingredients you want to create a perfect light main course or side dish. This risotto uses bright and fresh ingredients, and is the perfect accompaniment to anything you pull off the grill. • 1 tbsp. olive

This recipe might take a little time, but it’s always a hit. I’ve been told that there is no recipe just like this one passed down from my great-grandmother, who was an excellent cook born and raised in Greece. • 2 10 ounce packages of frozen spinach, thawed and squeezed dry • 1 tbsp.olive oil

We have proven that even the most sophisticated palates enjoy this lowcountry dish, and it’s just as easy to make in your own home! Our Reserve Chardonnay has recently gone through a dramatic change- the oak is so beautifully integrated that it’s really an amazing match with this dish. Give it a try! • 4

She. Crab. Soup. It’s on our tasting notes, and everyone always asks about it. She Crab Soup, which can be made with any lump crab meat, is a thick, creamy, comforting soup that you’ll fall in love with, especially when paired with our toasty Chardonnay. If you’ve visited the South, you may have tasted it,

There’s something about buttery seafood paired with a wine that has a little hit of toastiness to it; it rounds out the entire meal and just screams decadence. Since our Reserve Chardonnay has high acidity and a bright citrus tone, the pomegranate sauce serves as a nice bridge between the two. • 1 lb. scallops,

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About Riverbench

In 1973, Riverbench Vineyard was established in the Santa Maria Valley, when its first Chardonnay and Pinot Noir grapes were planted on the property. Since then, we have built a reputation for outstanding Santa Barbara County Pinot Noir, Chardonnay and sparkling wines. More